Mix the Biscoff Cookies till fine crumbs (keep 50g separate for the decoration at the end), add the butter and mix till well combined.

Press to the bottom of a lined 24 cm round springform tart tin.

Place in the fridge till needed.

In a mixing bowl, add the cream cheese, icing sugar, lemon juice and rose essence. Mix until well combined and fluffy.

In a separate bowl, whip the cream till soft peaks form. Fold the cream into the cream cheese filling.

Add the filling to the biscuit base and level the top. Place in the fridge for 2 hours.

Melt the Biscoff Spread, till runny. Remove the cheesecake from the fridge and add the melted Biscoff Spread over the top, place back in the fridge for 4 hours till set.

To serve, decorate with the finely crumbled Biscoff Cookies.